Now, I’m a sucker for cornbread. I am. I love it and I’m not from the Martha White generation. I was more of a Jiffy kid. Once I mastered my cornbread with a few hacks, it was on. As a matter of fact, I love pairing it with extra butter, honey, and pecans. My butter pecan cornbread is actually a staple at my restaurants.
This one, although keto, totally cures any cornbread cravings. And, you can get your fix without getting out of ketosis!
Keto Southern Style Cornbread
2 cups Almond Flour
1/4 cup Coconut flour
3 tsp Baking powder
1 tsp of Kosher salt
3 large eggs
1/2 cup butter, melted
1/4 cup sour cream
1/3 cup of monk fruit sweetener
Start by preheating the oven to 350 degrees.
Then, in a large bowl, combine the flours, baking powder, and salt. Then mix in the eggs, butter, sour cream, and monk fruit sweetener. The batter will be thick, don’t worry, it’ll bake up perfectly.
Place the batter in a cast iron skillet that’s been buttered and floured and then bake for 20-25 minutes or until golden brown. Spread butter all over the cornbread when it comes out of the oven and let it cool slightly before cutting.